• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Appetizer
    • Instant Pot & Slow Cooker
  • Subscribe
  • Contact
  • Subscribe
  • Approachable Mexican, Latin and Italian Recipes
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
×

Home » Recipes » Italian

Seafood Fra Diavolo Recipe

Published: Aug 22, 2021 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links 2 Comments

Jump to Recipe·Print Recipe

This Seafood Fra Diavolo Recipe is made with shrimp, red pepper flakes, onion, tomatoes, white wine, garlic, parsley and served with spaghetti.

This Shrimp Fra Diavolo is made with shrimp, red pepper flakes, onion, tomatoes, white wine, garlic, parsley and served with spaghetti.

In Italian, “Fra Diavolo” means brother devil, or devil monk. This dish maybe got its name due to its spicy sauce and red tomatoes. The shrimp, tomatoes and spicy red pepper flakes are the combination you never knew you needed in your life. You may modify the amount of red pepper flakes to use according to how much spice you can handle.

If you love this recipe, feel free to try my Broccolini Sausage Pasta and my Spaghetti Verde.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Seafood Fra Diavolo Recipe
  • Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Shrimp
  • Red pepper flakes
  • Olive oil
  • Onion
  • Diced tomatoes
  • White wine
  • Garlic
  • Oregano
  • Parsley
  • Spaghetti

See recipe card for Seafood Fra Diavolo Recipe quantities.

Instructions

In a medium bowl, add the shrimp with a pinch of salt and the red pepper flakes and toss.

In a large, deep skillet, heat oil on medium high and wait for it to shimmer.

Add the shrimp and sauté until cooked through, about 2-3 minutes on each side.

Remove the shrimp and set on a plate.

Add the onion in the same skillet and cook until soft, about 5 minutes.

Add the tomatoes, wine, oregano and garlic and simmer until the sauce thickens, about 10 minutes. Return the shrimp to the sauce and remove from heat.

Garnish with parsley and serve with spaghetti.

This Shrimp Fra Diavolo is made with shrimp, red pepper flakes, onion, tomatoes, white wine, garlic, parsley and served with spaghetti.

Substitutions

Shrimp: For best quality shrimp, go to your local fish market. You can use previously frozen shrimp, although for best taste, use fresh shrimp.

Garlic: For best results, use fresh garlic.

Red pepper flakes: The red pepper flakes are totally optional, but for those who need a spicy kick.

Diced tomatoes: I used diced tomatoes from the can instead of fresh tomatoes.

Olive Oil: Use extra virgin olive oil for good quality scampi.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
  • Deluxe - add mussels, scallops to make this a frutti di mare.
  • Kid friendly - add fun shaped pasta for your kid.

Check out this Pasta e Fagioli dish.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

This Shrimp Fra Diavolo is made with shrimp, red pepper flakes, onion, tomatoes, white wine, garlic, parsley and served with spaghetti.

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Do not overcook the shrimp. It only needs 2 minutes on each side.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seafood Fra Diavolo Recipe


  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

This Seafood Fra Diavolo Recipe is made with shrimp, red pepper flakes, onion, tomatoes, white wine, garlic, parsley and served with spaghetti.


Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 14 oz can diced tomatoes with juices
  • 1 cup dry white wine
  • 3 garlic cloves, minced
  • ½ teaspoon dried oregano
  • 3 tablespoons parsley, chopped
  • 1 pound cooked spaghetti
  • Salt and pepper, as desired

Instructions

  1. In a medium bowl, add the shrimp with a pinch of salt and the red pepper flakes and toss.
  2. In a large, deep skillet, heat oil on medium high and wait for it to shimmer.
  3. Add the shrimp and sauté until cooked through, about 2-3 minutes on each side.
  4. Remove the shrimp and set on a plate.
  5. Add the onion in the same skillet and cook until soft, about 5 minutes.
  6. Add the tomatoes, wine, oregano and garlic and simmer until the sauce thickens, about 10 minutes. Return the shrimp to the sauce and remove from heat.
  7. Garnish with parsley and serve with spaghetti.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 287.6
  • Sugar: 2.7 g
  • Sodium: 948.7 mg
  • Fat: 12.6 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 9.2 g
  • Fiber: 1.6 g
  • Protein: 24.5 g
  • Cholesterol: 172.5 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Italian

  • Pink Sauce Pasta Recipe
  • Rustic Pizza Puttanesca with Onions
  • Caprese Skewers with Prosciutto
  • Fennel Red Onion Salad

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Lisbeth Slabotsky

    February 19, 2022 at 4:46 pm

    I am not able to consume any alcohol thanks to my meds. So I don't have any colour wine. Can this be made without wine?

    Reply
    • Maxine Dubois

      February 21, 2022 at 7:22 pm

      Definitely! Substitute equal part with any broth (chicken broth, seafood stock or vegetable broth).

      Reply

Primary Sidebar

Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Almond Mole Recipe (Mole Almendrado)
  • Creamy Shrimp in Coconut Sauce Recipe
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Mole Rojo Sauce Recipe
  • Mexican Chicken Mole Sauce Recipe
  • Pork in Peanut Sauce (Encacahuatado)
  • White Bean Arugula Salad Recipe

Find my recipes in Spanish here.

Copyright © 2023 Cilantro Parsley on the Foodie Pro Theme